Instant Pot Tuscan Tortellini Recipe
This creamy, flavor-packed Instant Pot Tuscan Tortellini combines mushrooms, spinach, and a luscious cheese sauce for a quick and easy dinner. With minimal prep and a pressure-cooked finish, this dish brings the essence of Tuscan flavors straight to your table in just 25 minutes.
Ingredients
- 4 tablespoons ½ stick salted butter
- 1 large shallot diced
- 1 pound baby bella mushrooms sliced
- 6 cloves garlic minced or pressed
- 3 cups mushroom broth or chicken broth
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 24 ounces fresh tortellini any variety
- 5 ounces baby spinach
- 5 ounces frozen peas
- ¾ cup grated Parmesan cheese
- ½ cup heavy cream or half-and-half
- ¼ cup pesto sauce optional
- 1 5.2-ounce package Boursin spread (any flavor) or 4 ounces cream cheese (cut into cubes)
Optional Garnish:
- Truffle oil for serving
Instructions
- Sauté the Aromatics: Set the Instant Pot to Sauté mode on More or High. Melt the butter, then add the diced shallot and sliced mushrooms, stirring occasionally for about 3 minutes. Add minced garlic and continue sautéing for another minute.
- Add Broth & Tortellini: Pour in the mushroom (or chicken) broth, followed by black pepper and nutmeg. Stir gently to combine. Add the tortellini but do not stir—just press them down into the broth slightly. Layer the baby spinach on top without mixing.
- Pressure Cook: Secure the lid and ensure the valve is in the sealing position. Set the Instant Pot to Manual or Pressure Cook on High Pressure for 0 minutes (for firm pasta) or 2 minutes (for softer pasta). Once done, perform a quick release.
- Incorporate Peas & Finish Cooking: Open the lid and switch the Instant Pot back to Sauté mode. Stir in the frozen peas (no need to defrost) and cook for a minute.
- Melt in the Cheeses & Pesto: Stir in Parmesan cheese, heavy cream, pesto (if using), and Boursin or cream cheese. Stir occasionally until the cheese has fully melted and the sauce has thickened (about 2-3 minutes). Cancel the Sauté function and let the dish rest for a couple of minutes.
- Serve & Garnish: Plate the tortellini and, if desired, drizzle with truffle oil for an extra layer of richness.
Notes
Frozen Tortellini Modification: Increase the pressure cook time to 5 minutes if using frozen tortellini.
Ravioli Alternative: Fresh ravioli requires 2 minutes of pressure cooking, while frozen ravioli should be cooked for 7 minutes under pressure.
Pesto-Free Option: The pesto is optional but adds depth of flavor—feel free to omit or replace it with sun-dried tomato paste for variation.
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